Chicken Breast Vegetable Stir-fry Reflection Ver.3
Ingredients
Main ingredients
- Tomato 116 g
- Onion 30 g
- Steamed Chicken Breast Original 2 pack
- Parsley (Dried) 2 g
- Fresh Cabbage 50 g
Seasonings/Sauce
- Olive Oil 10 g
- Salt 3 portion (1/3 tsp)
- Black Pepper 2 g
Nutrition summary
Carbohydrates
21.97 g
22%
Protein
46.93 g
46%
Fat
14.58 g
32%
Cooking steps
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1
Preparing vegetables: Cut half a carrot in half again, slice thinly. Slice onion into strips. Dice paprika and cabbage into cubes.
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2
Wash broccoli thoroughly and cut into florets along the grain.
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3
Portion 100g of chicken breast and thaw in the microwave for 4~5 minutes (it’s okay if cooked).
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4
Add a little olive oil to a pan over low heat, then add carrot and sauté for 1 minute just to coat with oil.
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5
Add thawed chicken breast, cut into bite-sized pieces, and stir-fry together with the carrot.
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6
Add broccoli and paprika, season with a pinch of salt and pepper. Stir-fry over high heat for 5 minutes.
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7
Add onion and continue stir-frying until onion turns brown.
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8
Transfer to a plate, top with a boiled egg, and done!
